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The Japanese cuisine is getting more and more popular these days, first of all, it is very unusual for the Western people and then it is very wholesome. The Japanese cooks use natural products with very little cholesterol, most of the dishes are boiled or stewed but still remain extremely delicious. A very special part of the Japanese cuisine is the tradition of eating sushi — one-bite small rice rolls of different form and kind, with different fillings and decoration. As it is a traditional cuisine most of the terms are not translated and the newbies ask their friends or the waiters about the meaning of the Japanese words. One of these questions is 'What is masago?' for the bright little salty and crunchy balls on top of the masago sushi.
Masago is the Capelin roe harvested in the cold waters of the Northern Atlantics near the Iceland shores. It is fresh frozen on the fishing vessels and then supplied to the fish processing factories for the following processing. The Japanese prefer to process their favorite Masago roe themselves so over 60% of the catch goes to Japan.
The Masago caviar is lightly cured with pure sea salt and quite often also colored with natural colorants into bright red or jet black, but mostly it is consumed as it is of its natural bright orange color.
The perfectly crunchy texture of small but tight Masago caviar beads is making it a great decoration not only for Japanese but also for the Western and fusion cuisine. These bright eggs will make a perfect accompaniment also for cold and cooked dishes like pasta, salads, risotto and so on. Masago roe will add the sea flavor with a feeling of a fresh and salty ocean breeze on your tongue and palate to any of your masterpieces.
Delicious and inexpensive that's why many people purchase is for their everyday meal. Masago caviar can be enjoyed also in a more traditional way as a topping for you toast or a part of a seafood sandwich for a healthy snack. As all the seafood the Masago roe is rich with omega-3 fatty acids, sea minerals, and vitamins.
Ingridients of the Marky's Masago caviar: Capelin Roe, Herring Roe, High Fructose Corn Syrup, Gluten Free Soy Sauce, Salt, Monosodium Glutamate, FD&C Yellow # 6
|Quantity in stock:||Available for sale|
|Ingredients:||Capelin Roe, Herring Roe, High Fructose Corn Syrup, Gluten Free Soy Sauce, Salt, Monosodium Glutamate, FD&C Yellow # 6|
|Size:||Small and crunchy berries|
|Shipping:||Product is perishable and will be shipped via FedEx Priority Overnight|
|Caviar Fish & Grade:||Capelin, Grade 2|
|Preparation:||Fresh Frozen, Cured with Salt|
|Shelf Life Refrigerated:||3 to 4 days|
|Storage Type:||12 Months Frozen|
|Number of Servings:||1 to 2 servings|